RO137684A2 - Yoghurts functionalized with polyphenols from cereals - Google Patents

Abstract

The invention relates to a process for preparing a food product, such as a functionalized yoghurt. According to the invention, the process consists of the following steps: heating the milk with a protein content of 3.35%, a lipid content of 0.9% and a pH value of 6.62...6.64 up to a temperature of 90°C where it is maintained for 20 min, then cooled down to 45° C, inoculated with a polyculture of live probiotic microorganisms while stirring for 15 min, followed by adding 10% ground black rice with a content of 7% proteins, 68.8%sugars and free polyphenols content of 5.32 g GAE/kg while stirring, for 10 min, incubation of said mixture for 5...6 h at a temperature of 40...44°C and coagulation, to result in a low/normal fat functionalized yoghurt with a pH value of 4.26...4.30, a protein content of 3.58...4.12%, a lipid content of 0.88...2.51%, a polyphenol content of 50.1...53 mg GAE/l and a total number of live probiotic bacteria of 6.9...7.2x106/g.

Description

STATE OFFICE FOR INVESTMENTS AND TRADEMARKS Patent application

No......F......ă?.2Z...........

Deposit date ....... JĂ M 2022 ------- .........................

FUNCTIONALIZED YOGURTS WITH POLYPHENOLS FROM CEREALS

The invention refers to obtaining yogurt-type food products functionalized with polyphenols from black rice. The field of application of the invention is the food industry, respectively the milk processing industry, for obtaining functionalized yogurts, intended for human consumption.

Among all cereals used in the human diet, black rice stands out clearly due to its high content of proteins, vitamins (vitamin B, riboflavin and niacin), minerals and polyphenolic compounds. It is known under different names: purple rice, "forbidden" rice, "paradise" rice, imperial rice, "precious" rice, being considered a panacea for digestive diseases due to its curative effect. This is currently considered one of the most used cereals for obtaining functional foods, due to the high content of polyphenolic compounds from the class of anthocyanins. Anthocyanins in black rice are responsible for the biological effects of the functional foods that contain it, due to their antioxidant, hypoglycemic, anticarcinogenic and anti-inflammatory activity. Antioxidants present in black rice can prevent the occurrence of chronic proliferative diseases, arteriosclerosis and cancer and inflammatory processes. They promote blood circulation, slow tissue damage and aging, reduce cholesterol and blood sugar levels, inhibit gastric acid secretion and platelet aggregation. "

Regarding the production of functionalized yogurts, patent EP1516537B1 and respectively patent US7172777B2 present the production of a preparation in the form of powder, intended for the production of yogurts, which contains probiotic cultures and agents that promote the dilation of capillaries and the absorption of active components in the digestive system. The company Bright Dairy& food Co Ltd in patent CN104957255B presents a probiotic yogurt containing 10 ¹⁰ UFC (colony forming units) obtained from milk, milk powder, cream, sweet substances, prebiotics (0.51.3)% and a fermentation agent probiotic (0.01-0.1)%. Master Supplements Inc. in US patent 88891119B2, he proposes the use of enzymes and prebiotics to improve the probiotic efficiency of milk products. The proposed prebiotic formulation contains isomalto-oligosaccharides and α-galactosidase to improve the growth of lactobacilli and respectively isomalto-oligosaccharides and β gluconase to improve the growth of bifidobacteria. Combinations of fibers and

the enzymes used stimulate the growth and activity of probiotic microorganisms such as lactobacilli and bifidobacteria. Jiva Pharma Inc, in patent US9808497B2, proposes, among other things, adding a formulation based on plums and concentrated prebiotics to yogurt, the product obtained having laxative properties. The proposed formulation contains, among others, a plum concentrate, prebiotic oligosaccharides, sweeteners, antioxidant!, polyethylene glycol (PEG 3350), licorice, cocoa, gelatin, fat-soluble vitamins, amino acids, maltodextrin, caffeine. The patent application RU2017120752A / RU2734461C2 proposes a functionalized yogurt obtained from milk, oat flour containing 1,3-1,4 pD-glucan and cultures of lyophilized microorganisms such as Lactobacillus acidophilus, Bifidobacterium BB12, Streptococcus thermophilus and Lactobacillus delbruecki subspecies bulgaricum. The University of Arkansas in the USA, in application US9179687B2 and respectively US 9894920B2, proposes the use of rice bran stabilized with yeast in order to obtain a prebiotic composite with nutraceutical properties due to the content of proteins, polyphenols and dietary fibers.

The disadvantages of the presented patents consist in the use of artificial compounds in the yogurt formulations made (sweeteners; PEG 3350; enzymes, fat-soluble vitamins) and respectively in obtaining yogurts with modified organoleptic characteristics (yogurts colored in brown shades). The technical problem that the invention solves consists in the formulation of yogurts functionalized with cereal polyphenols, obtained from natural ingredients: black rice, milk and polycultures of probiotic microorganisms of the type Lactobacillus acidophilus, Bifidobocaterium bifidum ssp. animalis, Streptococcus salivarius ssp. thermophilus and Lactobacillus delbruecki ssp bulgaricus.

The cultures of lactic acid bacteria used in the experiments were represented by commercial cultures produced and marketed by the Danish company CHRISTIAN HANSEN. The thermophilic culture ABY3 was used, which represents a polyculture consisting of Lactobacillus acidophilus (LA-5®), Bifidobocaterium bifidum ssp. animalis (BB12®), Streptococcus salivarius ssp. thermophilus and Lactobacillus delbruecki ssp bulgaricus.

The advantage of the new yogurt varieties is that they contain live probiotic microorganisms (6.9x10 ^e +7.2x10 ⁶ )/g, and are easy to introduce into current yogurt technologies. Below are 2 examples of the realization of functionalized yogurt assortments with cereal polyphenols.

Example 1.

To obtain 1L of functionalized yogurt with polyphenols, the following steps are taken

- 1L milk (milk characteristics: pH=6.64; protein content=3.35%; lipid content=0.9%) is heated to 90°C and maintained at this temperature for 20 minutes;

- after 20 minutes the milk is cooled to 45°C and inoculated with a polyculture of probiotic microorganisms containing Lactobacillus acidophilus, Bifidobocatenum bifidum ssp. animalis, Streptococcus salivarius ssp. thermophilus and Lactobacillus delbruecki ssp. bulgaricus. Mix the inoculated milk for 0-15 minutes, then add 10 grams of ground black rice (characteristics of the black rice used: protein content: 7%; carbohydrate content: 68.8%; free polyphenol content expressed as acid equivalents gallic (GAE): 5.32 gGAE/kg) and stir the mixture for 10 minutes;

- after 10 minutes, the mixture is incubated for 5-6 hours at 42±2°C, until the yogurt formed has a pH between (4+4.5)

- after coagulation for 5-6 hours, the formed yogurt cools at room temperature for 5 hours and matures at 2°C for 24 hours. The resulting product has the following characteristics: pH=4.26; continue proteins: 3.58%; lipid content: 0.88%; dry substance content: 10.44%; continuous polyphenols: 50.1mgGAE/L; total number of live probiotic bacteria: 6.9x10 ⁶ /g; color: lilac.

Example 2.

To obtain 1L of functionalized yogurt, the following steps are taken

- 1L milk (milk characteristics: pH=6.62; protein content: 3.30%; lipid content: 2.5%; antibiotic content: 0%) is heated to 90°C and maintained at this temperature for 20 minutes;

- after 20 minutes, the milk is cooled to 45°C and inoculated with a polyculture of probiotic microorganisms containing Lactobacillus acidophilus, Bifidobocatenum bifidum ssp. animalis, Streptococcus salivarius ssp. thermophilus and Lactobacillus delbruecki ssp. bulgaricus. Stir the inoculated milk for 15 minutes, then add 10 grams of ground black rice (characteristics of the black rice used: protein content: 7%; carbohydrate content: 68.8%; free polyphenol content: 5.3 gGAE/kg) and mix for 10 minutes;

- after 10 minutes, the mixture is incubated for 5-6 hours at 42±2°C, until the yogurt formed has a pH between (4+4.5)

- after coagulation for 5-6 hours, the formed yogurt cools at room temperature for 5 hours and matures at 2°C for 24 hours.

The resulting product has the following characteristics: pH = 4.30; continue proteins = 4.12%; lipid content: 2.51%; continue dry matter: 11.17%; continuous polyphenols: 53 mgGAE/L; total number of live probiotic bacteria: 7.2x10 ⁶ /g; color: lilac.

Claims (2)

demand 1. Low yogurt, functionalized with cereal polyphenols characterized by: pH = 4.26; protein content=3.58%; lipid content: 0.88%; dry substance content: 10.44%; total number of live probiotic bacteria (polyculture Lactobacillus acidophilus, Bifidobocaterium bifidum ssp. animalis, Streptococcus salivanus ssp. thermophilus and Lactobacillus delbruecki ssp. bulgaricus): 6.9x10 ⁶ /g; polyphenol content: 50 mgGAE/L; lilac color. 2. Normal yogurt, functionalized with cereal polyphenols characterized by: pH=4.30; continue proteins=4.12%; lipid content: 2.51%; continue dry matter: 11.17%; total number of live probiotic bacteria (polyculture Lactobacillus acidophilus, Bifidobocaterium bifidum ssp. animalis, Streptococcus salivarius ssp. thermophilus and Lactobacillus delbruecki ssp bulgaricus): 7.2x10 ⁶ /g, continuous polyphenols: 53 mg GAE/L yogurt; lilac color.